Tropical sweet and spicy chicken kebob with a guava galze, Meat

The magic behind this dish hails from its sweet and spicy overtones. That flavor contrast, says Connie Cacciapuoti, comes from guava hit with jalapeno heat.

“I’m half Puerto Rican, and guava has always been a part of my life,” she explains. With a guava tree in the back yard as a child, guava paste became a common ingredient in the family’s repertoire.

Mrs. Cacciapuoti advocates a few tweaks to the kebobs. For instance, try using another protein instead of chicken.

“I would do a filet of beef, London broil cut into thin ribbons or a substantial fish like tuna, swordfish, mahi mahi or even shrimp — just adjust the cooking time,” she says. Offer the dish over a bed of coconut-cilantro seasoned rice.